Rhubarb and Orange Cream

20 minutes


  • 1lb young Rhubarb
  • 2oz Sugar
  • ½pint Water + 2tbsp Water
  • 2 packets orange or tangerine jelly
  • Small can of Evaporated Milk
  • ¼ pint Single Cream to decorate and one or two orange segments


  1. Trim rhubarb and wipe clean, cut into smallpieces and place in a pan with 2 tablespoons of water and the sugar and cook until softened.
  2. Puree or beat well and add one of the jellies. Let it dissolve and then pour into a wetted 2 pint jelly mould.
  3. Dissolve the other jelly in the remaining 1/2 pint water and leave to go cold. Add the evaporated milk.
  4. When the rhubarb mixture is completely set pour on the orange cream and leave to set.
  5. Turn out of the jelly mould and if desired decorate with some double cream and a few orange segments.